Greek Bread Salad

Name: Greek Bread Salad
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1/4 cup chopped jarred, pepperoncini, plus 1 1/2 tablespoons pepperoncini brine; 1 1/2 tablespoons, red wine vinegar; 1 teaspoon, dried oregano; 1/2 teaspoon, Dijon mustard; 6 tablespoons, extra-virgin olive oil; 1 pint, cherry tomatoes, halved; 1 (16-ounce) can, chickpeas drained and rinsed; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 cup crumbled, feta cheese; 3/4 cup, pitted kalamata olives, halved; 1/2 small, red onion, halved and sliced thin; 2 (10-inch), pita breads, torn into 1-inch pieces; 1 , garlic clove, minced; 1/3 cup chopped, fresh parsley; , Salt and pepper

Side Dishes
Greek
Salads

Appears in Cook's Country February/March 2011

We weren’t going to let soggy pita bread sully this vibrant chopped salad of Mediterranean ingredients.

SERVES 4 to 6

TIME 55 minutes, plus 30 minutes marinating

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